Friday, October 26, 2012

Sweet Potato Blues

Remember that wheelbarrow full of sweet potatoes I got from my garden?

 I have managed to freeze about two/thirds of them.  I started out with the huge ones, so the ones that are left are normal-to-small sized.
I had intended to try storing some of them in sand, but I can tell these sweet potatoes are not going to keep very long.  I've already found a couple that have started to rot.  Perhaps they didn't get cured properly.  So today I froze six more pints of mashed sweet potatoes, and will probably do that many tomorrow.  I made a crustless sweet potato pie, too.  I love crust, but let's face it, that Crisco puts a lot of extra calories in there.  

To make a crustless sweet potato pie, just use your favorite pumpkin-pie-filling recipe, substituting tw cups of sweet potatoes, and add 1/2 cup of Bisquick to the ingredients.  Spray Pam on a pie plate, pour the filling directly in it, and bake at 350 for 45 minutes to an hour.  No, there wasn't a mouse at the pie.  I had a taste to make sure it was good.  If you served this and didn't tell people the difference, they would think they were eating pumpkin pie. 

    I have between thirty and forty pints frozen.  I figure if I still have a lot left when spring comes, I won't plant sweet potatoes next year.  

So, after I freeze some tomorrow, I will be throwing the rest away.  That is, unless some local person would like the remainder.  Anybody is welcome to them.  Just remember, they aren't going to keep long.  


I'm mostly known as 'MA' said...

What a shame you will have to get rid of them. Sorry I don't live closer to you, I'd be right over. I've made a lot of Bisquick's impossible pies that are similar to yours. They are easy and they do hit the spot when you don't want all that crust or if you just want to save time by not making pie dough.

bschaney said...

I use real butter in my pie crust instead of crisco. It tastes a lot better and real butter is alot better for you instead of grease. You can do what my friens do and bake the pie crust seperate on a cookie sheet by cutting them out with cookie cutters and serve a "cookie" with each serving of crustless pie. My fav is pumpkin shaped

Donna said...

Unfortunately, butter makes people just as fat as Crisco. Same calories. I like doing the no-crust kind, unless we are having company.